Satay Pork Noodles

Name: Satay Pork Noodles
Ingredients: a knob of ginger, chopped; 4 garlic cloves, chopped; 1 onion, sliced; a whole bunch of broccoli — I used tenderstem; half a pork tenderloin, thinly sliced; noodles of choice — I used udon; satay sauce, dark soy sauce, oyster sauce, rice wine vinegar, sriracha, cornstarch

A wok of tenderstem broccoli and thin pork in a satay, soy and sriracha sauce, served over stir-fried udon.

14 December 2019

Satay pork and tenderstem broccoli over udon noodles

Ingredients

a knob of ginger, chopped
4 garlic cloves, chopped
1 onion, sliced
a whole bunch of broccoli — I used tenderstem
half a pork tenderloin, thinly sliced
noodles of choice — I used udon
satay sauce, dark soy sauce, oyster sauce, rice wine vinegar, sriracha, cornstarch

Go time

In a bowl, mix 1 tsp cornstarch, 1 tbsp soy sauce, 1 tbsp vinegar, 1–2 tbsp satay sauce and 1/2 tsp sriracha.
In a wok, start with some oil, the garlic and the ginger.
Add the onion and cook for a couple of minutes.
Add the broccoli and cook until it starts to go tender. If it is especially firm, add some water, cover with a lid and simmer until tender.
Move the veg to the side, add the pork slices and fry for 2 minutes.
Add the sauce and mix everything.
When you are happy with the consistency, move it to a bowl.
Stir fry the cooked noodles with 1 tbsp of oil, 1 tbsp of soy sauce and 1 tbsp of oyster sauce.
Serve.

A version of the stir fry with peppers and glass noodles — Here's a version with added peppers, and glass noodles instead.